Chīzu Imomochi Cheese Potato Mochi (Printable Version)

Golden pan-fried potato mochi filled with melty cheese, coated in a sweet-savory soy-honey glaze.

# Needed Ingredients:

→ For the Dumplings

01 - 3 medium russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 ounces mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1½ tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable

# Steps:

01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 to 15 minutes.
02 - Drain potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to incorporate.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch if mixture remains too sticky.
04 - Divide dough into 8 equal portions. Flatten each piece into a disc, place a cheese cube in the center, and wrap dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add dumplings and cook, turning occasionally, until all sides achieve golden brown color, approximately 6 to 8 minutes.
06 - Combine soy sauce, honey, mirin, and rice vinegar in a small bowl. Pour glaze into skillet with dumplings, toss gently to coat, and cook for 1 to 2 minutes until sauce thickens and glazes dumplings.
07 - Transfer to serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

# Expert Advice:

01 -
  • The contrast between the crisp golden crust and the gooey, molten cheese center is completely addictive.
  • It uses everyday ingredients but tastes like something you'd order at a cozy izakaya.
  • The soy-honey glaze adds a sweet-savory punch that makes each bite unforgettable.
  • They're ready in under an hour and impressive enough to serve guests or devour alone.
02 -
  • Don't skip draining the potatoes well—any extra moisture will make the dough too sticky and hard to shape.
  • Seal the cheese completely or it will leak out during frying and make a mess in the pan.
  • Keep the heat at medium; too high and the outside burns before the inside warms through.
  • The glaze can go from perfect to burnt quickly, so watch it closely in the final minute.
03 -
  • Use a potato ricer instead of a masher if you have one—it makes the dough incredibly smooth and eliminates lumps.
  • Let the dough rest for a few minutes before shaping if it feels too sticky; it firms up slightly as it cools.
  • Make the glaze in advance and store it in the fridge so you can toss the dumplings in it the moment they're done frying.
  • If you want them extra crispy, press them gently with a spatula while frying to flatten them slightly and increase surface contact with the pan.
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